So i made a traditional japanese dish, again from "Japanese Cooking: Contemporary and Traditional". It was just some regular tofu but the first time i made an "An" sauce. Its kombu (kelp) stock which i made myself, with several mushrooms simmered in it and then add some soy sauce, sesame oil and then some cornstarch dissolved in water. It really thickens up nicely. Think i made too much sauce haha
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